Crusted Salmon Puttanesca

YIELD: 2 / BAKE TIME: 30 minutes / Print Recipe


Preheat oven to broil and position oven rack in the centre. In a small bowl, whisk together honey, Dijon, lemon juice, salt and pepper. Brush top non skin-side of each salmon generously with sauce.

On a plate mix Rogers Porridge Oats & Ancient Grains with 1 tbsp (15 mL) olive oil and spread mixture evenly on plate. Press top of salmon on mixture to form a crust, ensuring Rogers Porridge Oats & Ancient Grains cover all top non skin-side and set aside skin-side down.
In a large cast iron skillet, heat 1 tbsp (15 mL) olive oil over medium heat. Add garlic, olives and caper berries, sauté for 1 to 2 minutes until garlic is translucent. Move the garlic mixture to the side of pan, gently place tomatoes on the vine in pan, leaving room for salmon. Turn up the heat to medium-high and place the salmon in the pan, skin-side down. Cook the salmon (and other ingredients) for 2 minutes until the salmon skin has slightly crisp.

Transfer pan with all ingredients to oven and broil for 5 to 7 minutes until salmon has cooked through and Rogers Porridge Oats & Ancient Grains crust is golden crisp. Serve immediately.

Nutrients per Serving: (Without the 4 caper berries)

Calories 590 580
Fat 33 g
Saturated Fat 5 g
Trans Fat 0 g
Omega 3 Fat 3.5 g
Sodium 1220 mg 940 mg
Carbohydrate 42 g
Fibre 6 g
Sugars 20 g
Protein 31 g
Potassium 815 mg
Calcium 60 mg (6% DV)
Iron 3 mg (20% DV)


Recipe Credit

Irene Matys:  recipe curator, freelance food stylist, writer and farm-to-table advocate at the Spicy Olive. Connect with Irene on instagram @thespicyolive1

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